Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS.

Sonmezdag, Ahmet Salih; Kelebek, Hasim; Selli, Serkan

Sonmezdag, Ahmet Salih; Kelebek, Hasim; Selli, Serkan.

Afiliación

Sonmezdag AS; Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, University of Gaziantep, Gaziantep, Turkey.
Kelebek H; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Adana, Turkey.
Selli S; Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. Electronic address: sselli@cu.edu.tr.

Food Chem ; 240: 24-31, 2018 Feb 01.

Article en En | MEDLINE | ID: mdl-28946268

Asunto(s)

Pistacia; Aceites de Plantas/química; Cromatografía de Gases y Espectrometría de Masas; Odorantes; Olfatometría; Espectrometría de Masas en Tándem

Palabras clave

Aroma-active compounds; GC-MS-O; LC-ESI-MS/MS; Phenolic compounds; Pistachio oil; Volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites de Plantas / Pistacia Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article País de afiliación: Turquía Pais de publicación: Reino Unido

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